Return to listing

Kidneys in Fresh Tomato Sauce

I first had these served al fresco on a flowery terrace in Tuscany on a warm summer evening. They are simplicity itself, yet really fresh tasting. Lovely with a pile of lightly buttered fresh noodles and a salad.

 
 

Method

Prepare the kidneys by peeling off the skins, cutting them in half and snipping out the white cores with some scissors. It's important to take out the cores – if you don't, the kidneys will be tough.

In a medium-sized saucepan, cook the onion gently in the olive oil for 6 minutes or so. Meanwhile, pour boiling water over the tomatoes, slip the skins off and chop up the flesh roughly. Now add the kidneys to the onion, turn up the heat a little and let the kidneys brown, stirring them and turning them around.

Next sprinkle in the flour and cook it for a minute or two, then add the chopped tomatoes, tomato purée and garlic. Have another good stir, season with salt and pepper, and simmer (uncovered) over a gentle heat for about 20 minutes. Stir in the fresh chopped basil just before serving.

_This recipe is taken from Delia Smith’s Complete Cookery Course and Delia Smith’s Complete Illustrated Cookery Course._

 

Return to Homepage
Visit the Delia Online Cookery School with Waitrose
Click here to go to Waitrose.com
 
 

Related recipes


No recipes relate to this.

 
 

 

 




 
Forums
Popular topic
Latest post
Ask Lindsey... Summer Trifle with Raspberrie Puree
22 Dec 2014 23:08
Coffee Break Carnation caramel
22 Dec 2014 05:56
Food and travel Escaping at Christmas
22 Dec 2014 21:14
Ingredients Golden Icing Sugar
05 Dec 2014 23:17
Can Anyone Help? Non onion stuffing
22 Dec 2014 20:14
Books Video
21 Oct 2014 19:59
Equipment sammymax
20 Dec 2014 17:02
Gardening Gardening in general
09 Dec 2014 13:19
 
NetObserver
CMS solutions by REDtechnology.com